Steps have been omitted due to not taking enough pictures along the way.
First step- get a goat and milk it.
Then pasturize the milk. If you are making ricotta cheese you don't have to pasturize as the temp of the process basically pasturizes it- but you'll need to pasturize the mozzarella.
Get your citric acid and salt for the ricotta cheese. Make 3 lbs of ricotta cheese- this will require about 3 gallons of goats milk.
Hang your ricotta till it is the right consistency. Feed the whey to the chickens - they will love it.
Then make 3 lbs of mozzarella, make 4 batches of fresh noodles using pastured eggs (of course), make a pot of tomato sauce using tomatoes from your garden, green peppers from your garden, small zucchini from your garden, garlic and herbs from your garden and stew with a pork neckbone from one of your processed pigs. Also cook some loose pork hot/sweet italian sausage for layering.
Make the lasagna and put it in the oven for 45 minutes to cook.
Then wait patiently for 5 minutes when it comes out of the oven as you don't want to serve it all soupy.
Eat one large piece with a glass of red wine and sit back and admire your work. One family of 5 will only be able to eat 1/3 of a big lasagna pan so you'll have plenty of leftovers. Or better yet, next time invite some really special friends to your house to share your creation. One very special CSA member came to help pick peppers this evening and got to try the lasagna.
Prep and cooking time: about 2 days - prepare cheeses the day before, make sauce, noodles and lasagna all in same day. Or you can make 2 lasagna at one time and freeze the second for dinner a few weeks later (we did this).